Cashew Cheesecake With Strawberry
This deceptively rich and creamy "cheesecake" is entirely dairy-free, using soaked cashews as the base instead of cream cheese. Despite containing no actual cheese, the cashew cream provides an authentic cheesecake flavor and texture that will fool even discerning palates.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: Gluten-Free, Healthy
Diet: Low Lactose
Keyword: dessert
Servings: 6 people
Author: Shelly
- 1½ cups raw cashews
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- 2 large eggs
- ¼ cup almond flour
- ½ cup maple syrup
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon baking powder
To Serve:
- 10 medium strawberries - sliced or diced
- ¼ cup maple syrup
- Black pepper
Soak the cashews in water for at least 4 hours. Drain and put them in the blender with 1 cup of water, apple cider vinegar and salt. Blend until velvety smooth. The cream should be thick.
Preheat the oven to 350°F (175°C). Line a loaf pan or 8" springform pan with parchment paper.
Separate the eggs: put the egg whites in a mixing bowl and the yolks in the blender with the cashew mixture.
Beat the egg whites until soft peaks form.
Add the almond flour, maple syrup, lemon zest, lemon juice, and baking powder to the cashew mixture and blend to combine.
Pour a little bit of the cashew mixture into the egg white foam and gently fold them together with a spatula. Continue to slowly add the remaining cashew mixture into the egg foam and folding until it's fully incorporated. Don't worry if the batter isn't perfectly smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
In a medium bowl, toss together strawberries with maple syrup and a sprinkle of black pepper. Top the cake with the fruit or serve it on the side.